Belgian Endive


Pronounced “on-deev” in France, called Belgian chicory in Great Britain and witloof (Dutch for “white leaf”) in Belgium, this member of the chicory family is the white shoot that we most commonly refer to as Belgian (and sometimes French) endive. Here in the Golden State we have our very own name: California Pearl.

When selecting Belgian Endive in the store look for “fat” white shoots with yellow tinge around the rim of the leaves. The shoot should be shiny and vibrant, free of any browning and slime. Green tinge on the leaves means that the shoot has been exposed to too much light and causes increased bitterness in flavor. Some folks like this, other folks don't.

 

 

 

 

 

 

More about Belgian Endive

Recipe

Belgian Endive with Celery Root, Matchstick Beets and candied Walnuts